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Thread: Bottled, but corks blew off

  1. Default Bottled, but corks blew off

    This is our first time making mead or any alcohol.
    After 30 days fermentation we bottled it yesterday. Today the corks blew off.

    Can I re-bottle it?
    Will it be infected with bacteria?
    Should I put it back into the demi-johns with water filter?
    Cheers

  2. #2

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    30 days is awfully quick, it's probably still fermenting. I'd def put it back into the demijohn until the gravity reads no changes for a couple of weeks (if you have a hydrometer). If no hydrometer, maybe wait til there's no airlock activity for a few weeks, cold crash and stabilize. then bottle.
    It goes ding when there's stuff.

  3. #3
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    Quote Originally Posted by ostensibly View Post
    30 days is awfully quick, it's probably still fermenting. I'd def put it back into the demijohn until the gravity reads no changes for a couple of weeks (if you have a hydrometer). If no hydrometer, maybe wait til there's no airlock activity for a few weeks, cold crash and stabilize. then bottle.
    +1 on that......

    You're quite lucky that the corks blew and not the glass........
    here's me home brewing blog (if anyones interested....)
    and don't forget
    What the large print giveth, the small print taketh away! Tom Waits.....

  4. #4
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    +2 on that, and it's still seriously fermenting if it only took a day to blow the corks! Back into the demijohn, and if you are worried about infection, get some campden tablets and some potassium sorbate and follow the directions to stabilize your mead before you re-bottle it, it should take care of stopping further fermentation as well as any infectious organisms that might have found their way in. Although I wouldn't be too worried about infection as it's difficult for bacteria to get a hold when active fermentation's still going on. And the hydrometer's a good idea too.
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  5. Default

    Thanks so much

  6. #6
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    If any bottles didn't pop the cork, put them in the fridge and chill them down to reduce pressure then open them and pour them back into the fermenter and keep under airlock.
    Lanne pase toujou pi bon
    (Past years are always better)

  7. #7
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    +1 opening high carbed bottles is unpleasant if warm.

    Try not to disturb the corked bottles too much, I'd hate for you to trigger the fuse on a bottle bomb.
    I'd dress in heavy clothes and wear safety glasses.
    Mae'r teithiau golau ceffyl eto

  8. #8
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    Gharrr there she-a blows!

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